Doesn't it make the vegetables mushy? Unless they are root vegetables I tend to like mine on the al dente side.
I steam, roast and sometimes grill my veggies. I would think pressure cooking them would turn them into baby food.
No, steaming does not make them mushy or anything mushy~ I have been steaming for over 12yrs now~ and I think it's the best thing. It can be al dente if you shorten your steaming time ~ most steamers come with a guide. I have never experienced mushy and the best part~ asparagus is steamed to perfection. I think all vegetables taste great from steaming instead of loosing all of it's nutrients and most of the taste to boiling.
My father introduced me to steaming and I've been hooked ever since
My father introduced me to steaming and I've been hooked ever since
Ok girls I have been reading your posts back & forth and I believe we got a little confusion going on here.....Steaming & Pressure Cooking are 2 entirely different cooking methods. Pressure does steam but it's under pressure and goes really quickly.
Steaming is in a steam basket placed above boiling water & covered with a lid for long enough to gently (sort of blanches) steam the veggies there is no pressure involved in steaming. Veggies cooked this way are generally very crisp and retain their crunch!
Pressure cooking veggies in very little water is good and saves nutrients, but cooks (esp. veggies) very fast thanks to the pressure inside the cooking vessel. Pressure cooking the veggies will result in a much less crunchy vegetable inless you just barely pressure cook & then reduce the pressure quickly by placing the cooker under cold running water to lower the pressure fast, otherwise it will continue cooking even after removing from heat due to the pressure.
If I am out of my "gourd" and misunderstood either of you Please just excuse me, ignore me, or heck tell me I am whacked!!!
Steaming is in a steam basket placed above boiling water & covered with a lid for long enough to gently (sort of blanches) steam the veggies there is no pressure involved in steaming. Veggies cooked this way are generally very crisp and retain their crunch!
Pressure cooking veggies in very little water is good and saves nutrients, but cooks (esp. veggies) very fast thanks to the pressure inside the cooking vessel. Pressure cooking the veggies will result in a much less crunchy vegetable inless you just barely pressure cook & then reduce the pressure quickly by placing the cooker under cold running water to lower the pressure fast, otherwise it will continue cooking even after removing from heat due to the pressure.
If I am out of my "gourd" and misunderstood either of you Please just excuse me, ignore me, or heck tell me I am whacked!!!
My parents used a pressure cooker ~ I personally don't care for them~ I have a steamer (Oyster double stacker) Love it~ does everything just about except clean dishes and set the table I know my vegetables are soft, tasty, and delicious. I use my steamer for meats too and reheating ~ and cooking rice and I now use it to hard boil my eggs. Wonderful invention. I don't know much about a pressure cooker because I never used one personally, but my parents did and when they cooked vegetables in them, they tasted a bit hard, probably never cooked them fully but because of that I don't want to use a pressure cooker
I know my vegetables are soft, tasty, and delicious. I use my steamer for meats too and reheating ~ and cooking rice and I now use it to hard boil my eggs. Wonderful invention. I don't know much about a pressure cooker because I never used one personally, but my parents did and when they cooked vegetables in them, they tasted a bit hard, probably never cooked them fully but because of that I don't want to use a pressure cooker